(if this is a private computer)
Yes please, register now!
Start a Conversation
Add A Photo
When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
I brushed the tops of the bottles with the edible gold paste for a "gold foil" effect
Love Blooms With Champagne And Chocolate
Single Champagne Bouquet
Amazing as usual :)
The colors are striking. How do you get them so uniform and what type of icing are you using?
Just royal icing made with meringue powder. I tint the icings and then let them sit for an hour to get their full colour. Plus, some of the annoying little air bubbles rise to the surface of the icing in the bowl, which is good to get rid of before piping!
I actually don't do the outline first anymore! I just use icing that is ever so slightly thicker, and pipe it on in one move instead. Then I shake the cookie back and forth with my hand to get it all smooth. Try it!! It saves hours of work and just looks cleaner.
Beautiful. How did you fill it without the outer line looking separate from the fill in? You have such a smooth edge on the icing.